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Creamy AuGratin Potatoes {Crockpot}
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| INGREDIENTS Nutrition SERVINGS 4 UNITS US | |
| 4 | russet potatoes, sliced into 1/8 inch slices |
| 1⁄2onion, sliced into rings | |
| salt | |
| pepper | |
| 3 tablespoons | butter |
| 3 tablespoons | all-purpose flour |
| 1⁄2 teaspoon salt | |
| 2 cups | milk |
1 1⁄2 cups cheddar cheese, shredded
DIRECTIONS
Butter a 1 quart sized crock pot.
Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
Gradually stir in milk.
Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
Cook on high for 2 hours, or on low for 4-5 hours.
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